Wash and clean the vegetables, keep the leaves of the celery also, which are excellent and very fragrant. Add all the ingredients, in a pan with 3 liters of water and let boil very slowly for at least an hour and a half (if more much better). Drain the broth to remove the vegetables, cut the rocket into thin strips, chop the onion, wilt with oil until the onion becomes transparent. Add the rice, toast for a few minutes and then add the wine, pouring it in three times. At this point, cook the rice with the broth, one ladle at a time. Just before the rice is cooked add the rocket, speck strips and mix. At the end of cooking and away from the heat source, mix with butter and smoked ricotta cheese in the desired amount.